Sora Farm
Tag: market
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Sora Farm Newsletter-Vol. 28
Last Tuesday, we harvested, cooked and ate Fuki. Fuki (aka: Giant butterbur) is a “delicacy” of spring in Japan. When I was a child, there was a patch of Fuki right beside my path to school. They were taller than me (well, I was a small child even for my age) and leaves were huge.…
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Sora Farm Newsletter-Vol. 27
Finally, it feels like spring. Our outside Christmas tree became a favorite spot for a little bird. As new farmers, we have small excitements all the time. Of the photos below, can you tell which one is tomato and which one is chard? Photo 1 is tomato and photo 2 is chard. I didn’t know…
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Sora Farm Newsletter-Vol. 26
It has been cold and rainy and even christmas cactus thinks it is time to bloom… However, it is not time for holidays for us. In our propagation house, lettuces are growing. Bok choi and kales started to germinate. We planted seeds of eggplant, broccoli, more lettuce, and some rice for experiment. We used to…
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Sora Farm Newsletter-Vol. 25
This week we have a good news and a bad news… Let us start with a bad news. In our greenhouse, we noticed that some of the komatsuna and mizuna were eaten. Didn’t look like slugs. It shouldn’t be crows as the greenhouse doors were closed. We set several mouse traps, and caught 7 in…
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Sora Farm Newsletter-Vol. 24
New season has begun! Even though eagles are often visiting us, we can’t keep our eyes on sora (the sky). So far, mustard, spinach, komatsuna and snap peas were seeded outside, first batch of lettuce seedlings were planted, and next batch of lettuce is in our propagation house. In this week we plan to seed…
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Sora Farm Newsletter-Vol. 23
Spring has arrived and we are back on the island! We enjoyed our trip but we are happy to be back. We came back last Friday and Kenji has been feeding and reviving his sourdough starter since. He did a trial bake yesterday and it was a success! We will be at AGI market this…
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Sora Farm Newsletter – Vol. 18
We have had really sunny and warm January. Only now, we started to have frost. Under the frost, there are komatsuna seeds we planted a few weeks ago. Hopefully, the sprouts will greet us when we come back from our break. Thank you for those of you who kept coming to the market, bought our…
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Sora Farm Newsletter – Vol. 17
Since a lot of people have asked us “What is Koji?”, I will do my best to explain here. Koji is the Japanese national fungi (yes, there is such a thing as “national fungi”) used to make miso, soy sauce, sake, and our koji bread, of course! Koji brings us so many health benefits. The…
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Only 3 more markets before our break
Half of the January already past… so fast. For the month of February, we will go to Japan to visit our family and visit some farms and bakeries. We promise that we will be back in March with new ideas and more energy. We are sorry to miss markets for a month but luckily our…
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Sora Farm Newsletter – Vol. 16
Can you guess where the green color of this chiffon cake come from? (It is not green tea…) The answer is “Komatsuna”. In Tokyo, there is an area where Komatsuna is their strategic crop and they have a lot of Komatsuna farmers and restaurants and cafes specializing in Komatsuna dishes. Komatsuna soba Komatsuna tofu They…
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